Bourbon-Pecan Truffles

Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving.

Total Time: 3:20

Prep: 0:20

Level:
Moderate

Yield:
35

Serves:
35

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Ingredients

1 c. heavy cream

1½ c. semisweet chocolate chips

2 tbsp. bourbon

1 c. pecans

Directions

In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour.